Comfort food. Chili. Pot roast. A vegetable mixed with a can of “cream of” soup, spread into a 9×13, and topped with fried onions or cheese. These are foods and flavors that feel nostalgic, no matter how much you’ve grown or how far you’ve traveled. I have friends who’ve been out of Ohio for years and still talk about missing Johnny Marzetti casserole whenever a potluck is mentioned.

It’s not snobby to say that these aren’t great for everyday dinner–but it might be a little snobby to say that my biggest issue with Midwestern comfort food is that it can be a bit… simple.

But that got me wondering: is “simple” really a bad thing?

I love trying new foods and new ways of cooking. I’m a firm believer that variety is the spice of life. But when schedules are packed and life is busy, what I really want is something easy. And no matter how refined I think my palate is, sometimes what really hits is a simple meal that reminds me of a cozy night at home.

That’s the idea behind this new meal. 

We start with tenderloin tips. Beef tenderloin is a high-quality, premium cut; it’s where filet mignon comes from. Think tender and melt-in-your-mouth (and incredibly forgiving). Cook the tips in a pan over medium-high heat for about 4 to 7 minutes per side. This lets them develop a nice crust while staying tender and juicy. As always, don’t crowd the pan. If you need to, work in batches so every piece gets good color.

Next up: mashed potatoes. No explanation really needed–just buttery, starchy goodness doing what it does. They’re paired with carrots roasted in the oven and finished with a drizzle of apple cider vinegar glaze for a little brightness.

Last is my favorite part, the gravy. Rich, savory, and meant to be poured over everything. We decided it would be easier to make it for you and send plenty to spoon over the tenderloin tips and mashed potatoes.

If you want a little extra, or even if you’ve never made gravy and you want to try, it’s super simple to make at home. After browning the meat, remove it from the pan along with any big scraps. Lower the heat, add a bit of butter, and let it melt. Use a flat-edged utensil to scrape up the fond (that’s the official term for those flavorful browned bits stuck to the pan). Once the bottom is mostly clean, add flour in a 1:1 ratio to the butter, and whisk. At the beginning, you’ll have a white roux. We want a blond roux for this gravy, so keep cooking (don’t stop whisking!) until the roux turns a light tan or, if you have a few extra minutes and your arm doesn’t hurt yet, a peanut-butter color. Slowly whisk in beef stock until you reach your desired thickness, then season with salt and pepper. That’s it! 

This is simple food, done well, and perfect for an everyday dinner. If it sounds like your kind of dinner, check out our February 9th menu and place your order.